Chemical and functional properties of food components


Chemical and functional properties of food components

edited by Zdzisław E. Sikorski

(Chemical and functional properties of food components series)

CRC Press, c2002

2nd ed.

大学図書館所蔵 件 / 8



Includes bibliographical references and index



An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.


Food Components and their Role in Food Quality. Chemical Composition and Structure of Foods. Water and Food Quality. Mineral Components. Saccharides. Lipids. Proteins and Nonprotein Nitrogenous Compounds. Rheological Properties of Food Systems. Food Colorants. Flavor Compounds. Probiotics in Foods. Other Functional Food Addititives. Food Safety. Mutagenic, Carcinogenic, and Chemoproventive Compounds in Foods. Index.

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